Sunday, February 23, 2014

Dill is an aromatic herb and is mentioned as Dill weed that are used to flavor food stuffs. Dill herb is also called as Suva in Gujarathi, Sathakuppi in Tamil. Both fresh and dried dill leaves, seeds are widely used in culinary creations. But the fresh dill leaves/dill weed gives nice aroma and has more health benefits compared to the dried ones. I mostly prefer the fresh dill weed, love the strong aroma,feathery look and the fresh green color of the herb.
I usually make deep fried stuffs like dill leaves pakora, dill masal vadai or simple add to flavor potatoes or garlic butter. This time wanted to make some other dishes. And the first recipe came to mind was Paratha. This is a plain Dill leaves Paratha using whole wheat flour. Instead of regular rolling method i tried as layered paratha, Lachha Paratha. This is bit time consuming, but sure gives extra flavor, taste and looks so good than the plain rotis. This was a hit and my kids loved it a lot. So next time, if you see fresh dill leaves at grocery store, pick a bunch and try this Dill Leaves Lachha Paratha for your family and let me know how it turned out to you.

Preparation Time : 10 minutes

Resting Time : 30-40 minutes

Cooking Time : 20 minutes

Makes : 8 parathas (8 inch parathas)

Ingredients

Whole wheat flour 2 heaped cups

Water 1 cup

Salt 1/2 tsp

Fresh Dill Leaves 1/2 cup or less(finely chopped)

Green chilli 1 no.(finely chopped)

Cumin seeds 1/4 tsp

Oil 1 tbsp

For Layering

Oil 4 tbsp

Whole Wheat Flour/Atta 2 tbsp

Dill Leaves Lachha Paratha

Method

In a wide bowl add flour,turmeric powder,chopped dill, green chilli and salt mix well. Then to the flour add oil and combine the flour with oil well.

After that using water knead it to a soft, smooth dough. The dough should be little loose and moisture but not sticky.

Then shape it to a round ball and keep it covered in a oiled bowl.

Let it rest for 40-60 minutes.

After resting time, divide the dough into 8 ping pong sized balls.

Mix oil and flour for layering and keep ready.

Now take one ball and using a rolling pin roll it to a wide thin disc, roll it wide and thin as possible.

To this add 2 tsp oil-flour mixture and spread it all over the disc.

Then pleat the dough to make folds as shown in the picture. And stretch a little bit and roll into spiral.

Then keep that spiral aside covered. And follow the same procedure for rest dough balls. Keep it covered for 5 minutes.

And then roll each spirals to a round flat disc.

After that heat a griddle/tawa, smear with few drops of oil then place on rolled flat disc and cook for a minute or until a bubble appears.

Then flip other side and drizzle oil around and press gently using spatula and cook until you see some brown spot on bottom side. Again turn other and cook for few seconds.

And remove from the tawa and make all other prepared disc the same way.

Notes:
I used Aashirvadh Whole Wheat Flour, for 2 cups flour i used 1 cup of water to make a loose moist dough. The dough should be soft, loose and not sticky.
Give minimum 30 minutes resting time, the more the resting time, more the soft and flaky paratha.
The same way, instead of Dill leaves you can make Methi Paratha or Spinach Paratha using finely chopped methi or spinach leaves.

Dill is an aromatic herb and is mentioned as Dill weed that are used to flavor food stuffs. Dill herb is also called as Suva in Gujarathi, Sathakuppi in Tamil. Both fresh and dried dill leaves, seeds are widely used in culinary creations. But the fresh dill leaves/dill weed gives nice aroma and has more health benefits compared to the dried ones. I mostly prefer the fresh dill weed, love the strong aroma,feathery look and the fresh green color of the herb.
I usually make deep fried stuffs like dill leaves pakora, dill masal vadai or simple add to flavor potatoes or garlic butter. This time wanted to make some other dishes. And the first recipe came to mind was Paratha. This is a plain Dill leaves Paratha using whole wheat flour. Instead of regular rolling method i tried as layered paratha, Lachha Paratha. This is bit time consuming, but sure gives extra flavor, taste and looks so good than the plain rotis. This was a hit and my kids loved it a lot. So next time, if you see fresh dill leaves at grocery store, pick a bunch and try this Dill Leaves Lachha Paratha for your family and let me know how it turned out to you.

Preparation Time : 10 minutes

Resting Time : 30-40 minutes

Cooking Time : 20 minutes

Makes : 8 parathas (8 inch parathas)

Ingredients

Whole wheat flour 2 heaped cups

Water 1 cup

Salt 1/2 tsp

Fresh Dill Leaves 1/2 cup or less(finely chopped)

Green chilli 1 no.(finely chopped)

Cumin seeds 1/4 tsp

Oil 1 tbsp

For Layering

Oil 4 tbsp

Whole Wheat Flour/Atta 2 tbsp

Dill Leaves Lachha Paratha

Method

In a wide bowl add flour,turmeric powder,chopped dill, green chilli and salt mix well. Then to the flour add oil and combine the flour with oil well.

After that using water knead it to a soft, smooth dough. The dough should be little loose and moisture but not sticky.

Then shape it to a round ball and keep it covered in a oiled bowl.

Let it rest for 40-60 minutes.

After resting time, divide the dough into 8 ping pong sized balls.

Mix oil and flour for layering and keep ready.

Now take one ball and using a rolling pin roll it to a wide thin disc, roll it wide and thin as possible.

To this add 2 tsp oil-flour mixture and spread it all over the disc.

Then pleat the dough to make folds as shown in the picture. And stretch a little bit and roll into spiral.

Then keep that spiral aside covered. And follow the same procedure for rest dough balls. Keep it covered for 5 minutes.

And then roll each spirals to a round flat disc.

After that heat a griddle/tawa, smear with few drops of oil then place on rolled flat disc and cook for a minute or until a bubble appears.

Then flip other side and drizzle oil around and press gently using spatula and cook until you see some brown spot on bottom side. Again turn other and cook for few seconds.

And remove from the tawa and make all other prepared disc the same way.

Notes:
I used Aashirvadh Whole Wheat Flour, for 2 cups flour i used 1 cup of water to make a loose moist dough. The dough should be soft, loose and not sticky.
Give minimum 30 minutes resting time, the more the resting time, more the soft and flaky paratha.
The same way, instead of Dill leaves you can make Methi Paratha or Spinach Paratha using finely chopped methi or spinach leaves.

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